Chicken Tikka Masala w/ Chick Peas


Hello! Are you in the mood for making an Indian takeout at home and get a dose of curcumin ? It is the main ingredient in turmeric that gives curry its yellow color. And has been used in India for thousand of years as a spice and medicinal herb. Curcumin has a powerful inflammatory effects and a very strong antioxidant. I remembered Dr.Oz and Dr.Rosen on their old shows, mentioning that turmeric prevents Alzheimer’s Disease, a form of Dementia. Would you believe that rural India has a lower population of Dementia! I myself believe that their great intake of turmeric which has curcumin plus their vegetarian and plant based diet prevent them from getting demented. You have 2 ways of making this Tikka Masala, either the traditional way or buy this “Maya Kaimal Tikka Masala Indian Summer Sauce and cook it in a jiffy. You can make it vegetarian or plant-based by just  omitting the chicken. So let’s prepare the ingredients.

Maya Kaimal Tikka Masala (Indian Sauce)

Ingredients are just a 12.5 oz of this Tikka Masala sauce (got mine from Trader Joe’s), 3 cloves of garlic (minced), 2 shallots (sliced),  a pound of boneless, skinless breast chicken ( cut into bite sized cubes) and a can of chick peas (rinsed/drained).


1. Heat a tablespoon of olive oil in medium heat pan, add garlic then shallots, sauté until translucent and fragrant. Add the chicken and sauté until no longer pink. Pour the content of the Tikka Masala Indian sauce, rinses off the jar with half a cup of water and add to the pan. Stir and let the mixture boil and simmer to a low heat, add the can of chick peas and simmer for 20 minutes, Taste and see how easy you can do it.



1 Tbsp. olive oil

3 garlic cloves (minced)

2 shallots (sliced)

1-2 pounds boneless, skinless chicken breast (cut into bite sized cubes)

2 Tbsp. garam masala

1 Tbsp. Chili powder

1 tsp. each of turmeric powder and ginger powder

1 can 28 oz tomato chunks or sauce

1 can 13.5 fl oz Chaokoh coconut milk

1 can Green Giant 15.5 oz chick peas


1. Sauté garlic in a medium hot oiled pan. Add the shallots until translucent and fragrant. Add the chicken and stir until no longer pink on both sides. Gather the cooked chicken with a slotted spoon and set aside.

2. On the same pan, add all the herbs like the  garam masala, chili powder, turmeric and ginger, stir well until fragrant.

3. Add the tomatoes, chick peas, coconut milk and the chicken with its juices. Bring to a slow simmer by lowering the heat when the mixture starts to boil, stir very well and simmer for 20 minutes, stirring occasionally and put back the cover. Taste and adjust seasonings according to your preference.

4. Serve immediately while still hot with Toufayan smart wheat pocket breads by dunking on the mixture or serve with steamed brown rice.

As always, Masarap! (Delicious!)
















Thai Chicken Basil Stir Fry


As it’s getting colder and I haven’t picked my basil leaves in our pocket garden, decided to prepare this old time favorite that I got from my friend. Let me first show you my humble basil plants waiting to be plucked.



2 whole boneless chicken breast (skinned/sliced)

3 cloves garlic (minced)

1/2 tsp. red pepper flakes

3/4 cup coconut milk

1 Tbsp. each of fish sauce and rice wine vinegar

1 shallot (sliced)

2 inch fresh ginger (sliced into matchbox)

6 stalks scallions (sliced)

2 cups fresh basil leaves ( soaked in water/ drained/sliced)



1. Heat a tablespoon of olive oil in a wide frying pan on medium heat, add the ginger and brown but don’t burn then add garlic and onion until fragrant and are translucent and transfer onion mixture in a small bowl and set aside.

2. Add the chicken to pan and brown the meat on both sides until all are done, don’t crowd the pan by removing the cooked chicken slices until everything are cooked.

3. Add the onion mixture into the pan and add the coconut milk, fish sauce, rice wine vinegar and red pepper flakes and stir and turn the stove on medium heat.

4. Add the mushrooms and half of scallions and basil leaves and stir for a few minutes then turn off the heat. Add the remaining scallions and basil leaves. Serve with steamed Jasmine rice while still hot.